Crispy Buffalo Chicken Wings (Printable Version)

Golden, crispy wings tossed in spicy buffalo sauce, served alongside a rich blue cheese dip.

# What You Need:

→ Chicken Wings

01 - 3.3 lbs chicken wings, separated into flats and drumettes
02 - 2 tablespoons baking powder (aluminum-free)
03 - 1 teaspoon kosher salt
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon black pepper

→ Buffalo Sauce

06 - 1/4 cup unsalted butter
07 - 1/2 cup hot sauce (e.g., Franks RedHot)
08 - 1 tablespoon honey or brown sugar (optional, for sweetness)

→ Blue Cheese Dip

09 - 3.5 oz blue cheese, crumbled
10 - 1/2 cup sour cream
11 - 1/4 cup mayonnaise
12 - 1 tablespoon lemon juice
13 - 1 small garlic clove, minced
14 - Salt and black pepper, to taste

→ To Serve

15 - Celery sticks
16 - Carrot sticks

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with foil and place a wire rack on top. Lightly grease the rack with cooking spray or oil.
02 - Pat chicken wings completely dry with paper towels. In a large bowl, toss wings with baking powder, kosher salt, garlic powder, and black pepper until evenly coated.
03 - Arrange wings in a single layer on the prepared wire rack. Bake for 20 minutes, flip wings using tongs, then bake for another 20–25 minutes until golden brown and crispy with an internal temperature of 165°F.
04 - While wings bake, melt butter in a small saucepan over low heat. Whisk in hot sauce and honey or brown sugar (if using) until smooth and fully combined. Remove from heat and set aside.
05 - In a medium bowl, combine crumbled blue cheese, sour cream, mayonnaise, lemon juice, and minced garlic. Mix well, mashing some of the blue cheese into the mixture for a creamier texture. Season with salt and black pepper to taste.
06 - When wings are finished baking, transfer them to a large clean bowl. Pour prepared buffalo sauce over the wings and toss thoroughly until every piece is evenly coated.
07 - Arrange sauced wings on a serving platter alongside the blue cheese dip, fresh celery sticks, and carrot sticks. Serve immediately while hot and crispy.

# Expert Advice:

01 -
  • The baking powder trick creates restaurant level crispiness without the mess of frying
  • That blue cheese dip comes together in minutes and tastes better than anything you can buy
  • Perfect for feeding a crowd without being stuck at the stove
02 -
  • Skip the baking powder with aluminum or your wings will taste metallic and off
  • Letting wings air dry in the fridge for a few hours before cooking makes a huge difference in crispiness
  • The wire rack is nonnegotiable, air needs to circulate underneath for that all over crunch
03 -
  • Don't overcrowd the baking sheet or the wings will steam instead of crisp
  • Let the wings rest for just a couple minutes after saucing so the sauce sticks better

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